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Efforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity

Westermarck-Rosendahl, C.

Efforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity - 1979 - Printed

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Knowledge Center Catalog

Efforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Efforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org